Casale Cheese Selection

To properly store our raw milk cheese, which is very different from pasteurized milk cheese, you need to follow a few very simple but essential rules to preserve its flavor and quality. First of all, cheese needs to breathe, so we recommend vacuum-sealing it only when strictly necessary, although in some cases this is inevitable. If the cheese has released some moisture and you find it slightly damp, you can dry it with a cloth or kitchen paper.

SEMI-AGED AND AGED CHEESES

• They need a place with a constant temperature between 10°C and 15°C, with humidity and ventilation similar to a cellar. If you don’t have a cellar, you can store the cheeses in the warmest part of your refrigerator (between +4°C and +8°C).
• Wrap them in sheets of food-grade paper. Paper, being porous, protects the cheese from air exposure while allowing it to breathe. The paper should be neither too tight nor too loose.
• Mold: Rub the rind with a little olive oil and let it dry.